This post may contain affiliate links. Please read our disclosure policy.
With a rich, buttery dough that is loaded with irresistible morsels of chocolate, these Chocolate Chip Pudding Cookies nail every delicious detail. And, bonus, they stay soft and chewy for days.
Chocolate Chip Pudding Cookies
I have made this recipe more times than I can count, over the years. They’re perfect for potlucks and gift-giving. And, I get asked all the time how they are so soft and chewy.
The not-so-secret ingredient is instant pudding mix. It’s that simple. In addition to their incredible chewy texture, these cookies freeze beautifully, making them especially easy to have ready to go when you need them.
And, I happen to know that both the cookies and the dough taste awesome straight out of the freezer. Yes, I did admit that. I often bake about half of the batch and freeze the remaining cookie dough.
When I am ready to use the frozen dough, I set it on the counter for 20-30 minutes to thaw slightly and then scoop out the number of cookies I want to bake.
Why Add Pudding Mix to Cookies?
Perhaps you’re among the many bakers who’ve never tried pudding cookies before. Well, if you’re wondering why put pudding mix in cookies, let me tell you: the word you’re looking for is MOIST.
Pudding mix has several dry ingredients (such as corn starch) that help absorb and retain moisture, making its use in cookie recipes a neat little hack. A cookie recipe with pudding mix will result in moister cookies that stay chewier longer.
Chocolate Chip Pudding Cookies Recipe
You’ll need the following ingredients to make this recipe:
- flour and baking soda
- granulated sugar and brown sugar
- one package instant vanilla pudding
- butter and eggs
- vanilla extract
- semi sweet chocolate chips
- Maldon salt for topping (OPTIONAL)
Start by preheating the oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream the butter and sugars. Then, add in the pudding mix and beat until light and fluffy.
Add the eggs and vanilla and beat until smooth. Next, stir in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through. Do not let them brown.
If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven. Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Salted Chocolate Chip Cookies
Looking for more recipes like these salted chocolate chip cookies?
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.
This is NOT your average chocolate chip cookie recipe. These are hands down the best Chewy Chocolate Chip Oatmeal Cookies. Be warned, you will not be able to eat just one!
Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie. If you prefer a firmer, but still chewy oatmeal cookie, this is the one for you. And, these Chocolate Chip Nutella Cookie Cups look absolutely drool-worthy.
These Coconut Chocolate Chip Cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.
Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies. This recipe is loaded with all of our favorite cookie flavors.
Looking for more great chocolate recipes? Creamy vanilla ice cream is swirled with decadent fudge while tiny peanut butter cups dance in every spoonful of this homemade Moose Tracks Ice Cream.
Chocolate Chip Pudding Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoons baking soda
- 1 cup butter softened
- ¾ cup light brown sugar packed
- ¼ cup white sugar
- 1 3.4 ounce package instant vanilla pudding mix
- 2 eggs room temp
- 1 teaspoons vanilla extract
- 2 cups semi sweet chocolate chips
- Maldon salt for topping OPTIONAL
Instructions
- Preheat oven to 350°F. Whisk together flour and baking soda and set aside. In a large bowl, cream butter and sugars. Add in the pudding mix and beat until light and fluffy.
- Add the eggs and vanilla and beat until smooth. Slowly add in the flour mixture, making sure that it is well incorporated. Last, add the chocolate chips and stir well to mix them throughout the dough.
- Scoop into approximately 2 tablespoon portions and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown. If desired, sprinkle with Maldon salt as soon as the cookies are removed from the oven.
- Allow the cookies to cool on the sheet for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/30/11 – recipe notes and images updated 1/24/24}
Yeah, I’m writing out this recipe, and just when I should read how long to bake them,you start rambling about how you freeze half, how to defrost, what mat you use and for how long you bake the defrosted cookies. Well, it would be nice to know how long you bake them? Should I guess? Same as the ones you defrosted?
Mandy – You bake these cookies for 11 minutes and then cool on the sheet for 5 minutes after removing them from the oven. After 5 minutes transfer to a wire rack. Hope that helps.
If you read throughly she did say how long to bake these cookies. READ FIRST before you start wrongly accusing someone of something!
She clearly stated. 🙄
You didn’t post my comment, why? It’s very relevant. I just want to know how long to bake these cookies if I didn’t freeze them. I guess you just post comments of people raving about your recipes. If you didn’t post mine, makes me wonder if you delete any negative responses.
Nope, not deleted, it just hadn’t been published yet. I hope my response was helpful. Have a great day!
You must have missed reading the bake time- it’s there.. And why are you so angry?
No need to be rude, the time to bake IS listed in the instructions, 11 min on a silpat mat.
I can’t wait to try these. Not a choc chip fan,J may try without them!!
I tweaked this recipe to make it keto friendly…replaced flour with almond flour and chocolate chips for keto friendly…and last but not least, fat free vanilla pudding.
Marlene – Thank you for sharing your version. It sounds great.
These cookies are amazing!!!!! Definitely my new “go to” recipe for chocolate chip cookies!!! Without a doubt …5 STARS!!!
Do you think it would work to make a double chocolate chip cookie by just switching the vanilla pudding to chocolate instead?
I’m so happy to hear that you love them! Sure thing you can switch up the pudding.
I made these with chocolate fudge pudding. So good!
I’m baking my cookies now, but the dough seems so dry, and after 11 minutes at 350, they’ve barely baked. Have I done something wrong?
I daresay you have done something wrong, Shaye.
I am glad I saw your comment. It made me look at the pudding box to see if it was 3.4 oz. Mine was actually 3.9. I measured it and only used 3.4. I think if I would of used the whole box it may have made them dry. Or could you have possibly beat them for too long. I have done that before. I actually googled how long you need to beat sugar and eggs to make the dough fluffy and it said 1-2 minutes. I did 2 minutes. They turned out perfect Hope this helps!!
I used just the powdered package of instant vanilla pudding mix. Was I supposed to actually make the pudding first, then add pudding to the cookie dough? If so, I did not, and my cookies turned out like cake. So sad!
Nope, you use the powder.
I just made these for my grands for Christmas. Followed the easy directions to a tee bur I did double it. They are absolutely perfect and delicious! Thos will now be my go to for chocolate chip cookies. Thank you for sharing.
I’m so glad you love the cookies, Carolyn!
Hello do you think this recipe can be made to make 6 dozen cookies at one time or should I only be doubling it?
When it comes to cookies. I always stick to just doubling it and making multiple double batches.
Hi…how do I make a smaller batch? Would I just cut all the ingredients in half? Thanks. ☺️
Yes, that’s exactly what you’ll do. There’s actually an adjustable serving size in the recipe card. If you slide it down or up, it will change the amounts for you.
These are delicious! So easy to make and taste amazing! One batch made 2 dozen cookies and I even had some dough left over to freeze.
Very nice, Lydia. Enjoy.
Not sure where my comment went, but I forgot to give you a 5 star rating!!!
Thank you, Mary! Your other comment is still here – it was just posted as a reply to another one.
Could you be a little more specific as to the size of a cookie scoop you are using? I have 15 cookie scoops of varying sizes, and I have no idea which of these I might consider to be my “medium” one. Thank you!
Sure thing, Suzanne. The #40 scoop (2 tablespoon volume) is typically referred to as a “medium scoop.” https://amzn.to/3WXR0h6
Best chocolate chip cookies!!! I make these gluten free and I use lactose free butter and chocolate chunks. No one would know the difference, they are soooo yummy!
Happy to hear that the pudding cookies are a hit, Melanie. I’m glad you were able to find a way to make the recipe work well for you. Enjoy, and happy baking!
do you use unsalted or salted butter
I use salted butter in all of my recipes unless otherwise noted, Katie.
Have you added nuts to this recipe? If so, how much? Wanted some extra protein…
Hi, Lorrie. I don’t think I’ve added nuts to this specific recipe before, but it wouldn’t hurt. I’d just keep an eye on the cookies to make sure that you can adjust for the bake time accordingly. Enjoy!
These are the best cookies. I have been making them for at least 25 years now. The first time I made them my husband said they are even better than the chocolate chip cookies his mom used to make! You know it is a good recipe then.
I’m glad you and your husband have been loving the cookies, Deb!
I can’t find 13 oz instant pudding, is that the correct size?
You just need (1) 3-ounce package, Cheryl. Happy baking!
I was wondering if you think these cookies would make a good “Chipwich”? I have a friend that loves Chocolate Chip Cookies and this is my go to recipe but then he said he really loves Chipwiches. I thought I would try them out for his birthday but not sure if it would work.
I had to google “chipwich” but the answer is a resounding YES. These cookies are soft and chewy, even after freezing, making them perfect for ice cream sandwiches.
I have made the gluten free version of these cookies at least 5-6 times, usually sl smaller than “golf ball” size. About half the times I have had cookies look like the photo and the other half way more spread out and looking like a sugar crisp with the melted brown sugar. I have made the recipe the same and always chill the dough. Thoughts? They always teste good, but the appearance is so variable.
From your description, it sounds like the butter may have been too soft. (But chilling the dough often can counter that, so that might not be it.) If a recipe isn’t specifically written for super soft or melted butter, then the cookies will often flatten during baking. An inconsistent oven temp could also be messing with your results, especially since you’re making the exact same recipe and seeing different results. I’d recommend getting a cheap oven thermometer to place inside the oven and make sure the oven is maintaining proper temp and doesn’t need to be calibrated.